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http://dx.doi.org/10.1201/9780203911884
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Front MatterAbstract - Hi-Res PDF (525 KB) - PDF w/links (526 KB)
Chapter 1. Grain, Baking, and Sourdough BreadRonald L. WirtzAbstract - Hi-Res PDF (262 KB) - PDF w/links (263 KB)
Chapter 2. Biological Fundamentals of Yeast and Lactobacilli Fermentation in Bread DoughPeter StolzAbstract - Hi-Res PDF (391 KB) - PDF w/links (394 KB)
Chapter 3. Yeast FermentationsDaniel H. Maloney, James J. FoyAbstract - Hi-Res PDF (298 KB) - PDF w/links (305 KB)
Chapter 4. Associations and Interactions of Microorganisms in Dough FermentationsM. Antonia Martinez-AnayaAbstract - Hi-Res PDF (442 KB) - PDF w/links (435 KB)
Chapter 5. Baker's Yeast and Sourdough Technologies in the Production of U.S. Bread ProductsAbstract - Hi-Res PDF (578 KB) - PDF w/links (569 KB)
Chapter 6. Commercial Starters in the United StatesT. Frank SugiharaAbstract - Hi-Res PDF (367 KB) - PDF w/links (382 KB)
Chapter 7. Rye BreadAbstract - Hi-Res PDF (501 KB) - PDF w/links (502 KB)
Chapter 8. Commercial Starters in FranceBernard PoitrenaudAbstract - Hi-Res PDF (521 KB) - PDF w/links (528 KB)
Chapter 9. Commercial Starters in SpainCristina M. Rosell, Carmen BeneditoAbstract - Hi-Res PDF (349 KB) - PDF w/links (354 KB)
Chapter 10. Preferments and Sourdoughs for German BreadsJ. -M. BruemmerAbstract - Hi-Res PDF (351 KB) - PDF w/links (355 KB)
Chapter 11. Sourdough Bread in Finland and Eastern EuropeTeija-Tuula Valjakka, Heikki Kerojoki, Kati KatinaAbstract - Hi-Res PDF (545 KB) - PDF w/links (560 KB)
